As evidenced by our Gorgonzola Stuffed Burgers, Teppan-grilled! and Teppanyaki Frikadellen + Sweet Potato “Hash” posts, we obviously love food in patty form. It was high time we turned our Teppanyaki on for one of the seafood variety. For these beauties, we also made a citrus slaw and curry mayo to top it off, both which are made ahead of time.
Starting with the slaw, in a large bowl, mix one cup of shredded green cabbage and one cup of shredded red cabbage with one cup of peeled, seeded, julienned cucumbers and a half-cup of seeded, finely julienned red bell pepper. Add 3 tablespoons of fresh lime juice, 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of sugar, a quarter-tablespoon of salt and a pepper, to taste. Mix the ingredients well, then let it sit for at least one hour in the fridge.
Next up, curry aioli. Combine a half-cup of mayonnaise with 1 teaspoon of curry paste (red, yellow or mild), a dash of chipotle or cayenne pepper, the zest of 1 lime and juice of half a lime. Stir the ingredients together, and add salt to taste.
Salmon “Burger” Patties
In a large mixing bowl, combine 1 lb. of diced, skinless, fresh salmon (we recommend wild-caught Sockeye) with 2 tbsp. of minced ginger, 2 finely chopped scallion stalks, 2 beaten eggs, 1 tsp. of salt and .5 tsp. of pepper. Mix the ingredients well, then fold in 1 cup of coarse breadcrumbs and set the mixture aside.
Preheat your Cook-N-Dine Teppanyaki on 5, allowing some time for the salmon mixture to set. Once the yellow indicator light has turned off, your cooktop is preheated and ready for action. Place buttered buns down around the cooking perimeter for toasting and turn the temperature up to 7.5-8. Set aside a small tablespoon amount of the mixture for testing.
When the Teppanyaki has reached the set temperature, coat the hot cooking center evenly with oil. Take the tablespoon amount of the salmon mixture and place it on the hot surface to test. Once cooked on both sides to your desired temperature, taste test and adjust seasoning of mixture as needed.
Use your hands to gently shape 4 patties, or 8 slider-size patties.
Grill the salmon burgers to preferred doneness; about 1.5 minutes for medium, and up for medium-well to well. Slater the bottom bun with some curried aioli, top with a salmon burger patty and finish it off with the citrus slaw. Place the top bun on, and enjoy!
Printable recipe can be found at http://www.cookndine.com/Recipes/Salmon_Burger_Patties_w.Citrus_Slaw_teppanyaki-style.pdf